2020 - 6004 Country Hills Boulevard NE · SKYVIEW RANCH
November 25, 2025
Not in ComplianceThere were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff with the proper storage and use of cleaning cloths.
Raw eggs and raw meat products were stored above ready-to-eat food items in the walk-in cooler. Please re-organize the cooler to ensure that all raw food items are stored below ready-to-eat food items. Bags of bread products in the walk-in freezer was also stored directly on top of bags of raw meat. Please ensure that ready-to-eat food products are protected from being contaminated by raw products.
Several food items in the food prep cooler and the walk-in cooler were not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure that all food items are covered at all times.
The stand-up cooler was measured to have an ambient temperature of 14.5°C. The internal temperatures of the food in the cooler were measured between 10-11°C. The food items were removed from the cooler. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below.
Several high-risk food items were stored in room temperature, including sliced lettuce, sliced carrots, and boiled noodles, and were measured at 19.3°C, 9.0°C, and 25°C. The food items were discarded during the inspection. The inspector informed the staff to ensure that all high-risk food items are stored at or below 4°C. Please educate all staff regarding the proper storage of food.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 67.8°C, 69.0°C, and 69.7°C (tested three times - should not take more than three times to reach at least 71°C). The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. As discussed, in the meantime, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
A few food boxes in the freezer were stored on floor. Store all the food items 6 inches above the floor., **OUTSTANDING (2025-11-25). Several bags of meat products were noted stored on the floor in the walk-in freezer. The inspector informed the staff to ensure that all food products must be stored above 6-inches above the floor.
There was no maximum-registering thermometer available to test the dishwasher. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
The door of the utility room in front of the food prep area was not able to properly close. Please fix the door of the utility room to ensure that it is able to close properly.
Scoops for dry product were stored inside the bins with the scoops covered in product. The scoop was also just a rounded metal with no handle. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please obtain a proper scoop with handle, then educate staff with the proper storage of scoops.
Several metal strainers were noted in disrepair, with some metal strings being broken. The strainers were discarded during the inspection. Please ensure that all utensils, including strainers, are in good condition.
The ventilation fans on the ceiling were noted being dirty and dusty. Please ensure to clean the ventilation fans and maintain in sanitary condition. Please also include the cleaning of the ventilation fans in a cleaning schedule.
Binh Vietnamese Restaurant is in the SKYVIEW RANCH neighbourhood. SKYVIEW RANCH, Calgary has 75 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 27, 2026, there are 48 (64%) In Compliance on their most recent inspection, with none Not in Compliance and 4 (5%) Closed.
This restaurant has been inspected 2 times since March 4, 2025, with 0 in compliance, 2 not in compliance, and 0 closures on record.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff with the proper storage and use of cleaning cloths.
Raw eggs and raw meat products were stored above ready-to-eat food items in the walk-in cooler. Please re-organize the cooler to ensure that all raw food items are stored below ready-to-eat food items. Bags of bread products in the walk-in freezer was also stored directly on top of bags of raw meat. Please ensure that ready-to-eat food products are protected from being contaminated by raw products.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
SKYVIEW RANCH
Several food items in the food prep cooler and the walk-in cooler were not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure that all food items are covered at all times.
The stand-up cooler was measured to have an ambient temperature of 14.5°C. The internal temperatures of the food in the cooler were measured between 10-11°C. The food items were removed from the cooler. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below.
Several high-risk food items were stored in room temperature, including sliced lettuce, sliced carrots, and boiled noodles, and were measured at 19.3°C, 9.0°C, and 25°C. The food items were discarded during the inspection. The inspector informed the staff to ensure that all high-risk food items are stored at or below 4°C. Please educate all staff regarding the proper storage of food.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 67.8°C, 69.0°C, and 69.7°C (tested three times - should not take more than three times to reach at least 71°C). The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. As discussed, in the meantime, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
A few food boxes in the freezer were stored on floor. Store all the food items 6 inches above the floor., **OUTSTANDING (2025-11-25). Several bags of meat products were noted stored on the floor in the walk-in freezer. The inspector informed the staff to ensure that all food products must be stored above 6-inches above the floor.
There was no maximum-registering thermometer available to test the dishwasher. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
The door of the utility room in front of the food prep area was not able to properly close. Please fix the door of the utility room to ensure that it is able to close properly.
Scoops for dry product were stored inside the bins with the scoops covered in product. The scoop was also just a rounded metal with no handle. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please obtain a proper scoop with handle, then educate staff with the proper storage of scoops.
Several metal strainers were noted in disrepair, with some metal strings being broken. The strainers were discarded during the inspection. Please ensure that all utensils, including strainers, are in good condition.
The ventilation fans on the ceiling were noted being dirty and dusty. Please ensure to clean the ventilation fans and maintain in sanitary condition. Please also include the cleaning of the ventilation fans in a cleaning schedule.
The facility did not have appropriate sanitizing solution., - The sanitizing solution (100ppm chlorine) was prepared during inspection.
A few food boxes in the freezer were stored on floor., - Store all the food items 6 inches above the floor.
Ventilation canopy filter appeared dirty with oil and grease vapors., - Clean the ventilation canopy filters.